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Kale with Ginger Gold Apples Salad

It’s been a while since I have had one of my favorite all time greens – kale! So I thought I’d put together a nice, but simple, refreshing and energizing salad consisting of lots of kale. I found these delicious organic Ginger Gold apples and thought they would go great with the kale – which they did. Try this recipe out, I think you will enjoy it.

Kale with Ginger Gold Apples Salad.
10 leaves (more or less) organic Dinosaur (Lacinato Blue) kale (chopped)
1 handful mixed organic baby herb lettuce
1 small handful organic baby spinach
1 organic Ginger Gold Apple (cored and seeded)
1/2 cup raw organic Himalayan Golden raisins
1 cup chopped pecans
pinch sea salt
drizzle raw agave nectar or raw honey
several drizzles balsamic vinegar

Combine all ingredients in a large mixing bowl except for salt, agave nectar and vinegar, toss well. Add remaining ingredients and toss again – it’s ready to serve. This salad is filling, flavorful, and energizing. Enjoy!


Brussel Sprouts and Kale with Butternut Squash

Tonight’s dinner was a delicious and simple vegan dish. I did slightly steam the Brussels sprouts and butternut squash – but not enough to overcook, only to warm. It was so delicious, warming, and filling, that I’m still full as I write this blog several hours later!

You know how crazy I am about kale – well lately I’ve been head-over-heels over Brussels sprouts! After all, Brussels sprouts are rich in vitamin C, is considered a cancer-fighting food, it’s loaded with vitamin A, potassium and calcium, and it’s very high in protein – at least ¼ of the calories are from protein. Brussels sprouts are also very high in fiber, and is considered a low fat food. How can you not be in love with Brussels sprouts?

So, I decided to pair up my two favorite veggies – kale and Brussels sprouts. I added some delicious butternut squash, a few other goodies, and “Oohala! The perfect meal!” Try it for yourself!!!

1 bunch Dinosaur kale (stemmed and cut into pieces)
12 oz. (approx.) Brussels sprouts (ends trimmed, then sliced into pieces)
12 oz. (approx.) butternut squash (peeled, seeded, and cut into small bite-size cubes)
1/2 cup chopped pecans
1/3 cup mixed dried raisins
1 T cold pressed hemp oil
sea salt to taste
garlic powder to taste

Lightly steam Brussels sprouts and butternut squash till warm. Remove from heat and drain. Place Brussels sprouts and butternut squash over top of kale in a bowl and toss. Add hemp oil and spices, and toss again. Add remaining ingredients and toss well, then serve. Eat this dish warm or cold – it’s great either way. Storing over night makes it taste even better if you eat it cold! Enjoy!


Tomorrow night I plan to post my recipe for Sweet and Creamy Avocado Pie. So stop by again tomorrow! Peace!:)

Roma-Kale Salad

Although this is a simple kale salad, I still wanted to include it since I used specific ingredients to make it have the flavor that it did. Ejoy!

4-5 leave Dinosaur Kale (chopped in strips)
4-5 leaves Romaine lettuce (chopped in strips)
3 small Roma tomatoes (chopped in quarters)
1/2 cup dried cranberries
3T hemp seed
drizzle Bragg’s Sesame Ginger Dressing
dash sea salt

Combine all ingredients and toss well. Serve with raw crackers or raw mana bread and coconut butter to spread.

raw salad,raw food recipes,raw entrees,bread raw food

Kale Chips – Sweet Cheesy Chips, Basil & Garlic Chips

Kale is so great to make into chips. Kale is a great source of fiber and antioxidants, and it’s considered a super food since it’s one of the deep dark leafy greens. Kale is addicting too! I love it in salads, smoothies, juiced, and of course – chips!

I love the cheesy kale chips that you can buy through the Raw Food World online store. Created by Alive and Radiant Foods – these chips are the BOM! I would keep buying them, but I was going through a bag in a day…it gets kind of pricey at times. Anyway, I decided to come up with my own version, and I think I’ve done a pretty good job. Try them out for yourself. Also, I came up with a basil one too. Enjoy!


1 1/2 – 2 red bell peppers (seeded, stemmed and chopped)
1 cup soaked cashews (soak for at least an hour)
1 big red vine tomato (stemmed and chopped)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ACV (apple cider vinegar-optional)
1 1/2 tsp. sea salt or to taste
1 T. nutritional yeast (a little more depending upon how big the kale leaves are)
drizzle agave to taste
1 huge bunch of curly kale (stemmed, and torn into big bite-size pieces)

Combine all ingredients except for the kale into a food processor. Blend until creamy adding a little water as needed to get a nice smooth, and creamy consistency (not too thick and not too thin). Place kale into a big bag or bowl, pour sauce over kale and massage into leaves real well. Let marinate for about a half hour. Place kale pieces into dehydrator and let dehydrate for about 8-12 hours until crispy. Store in airtight container for several days. Very yummo!!! This is a big hit with the non-raw foodies too! 🙂

1/4 cup fresh minced garlic
1 cup fresh basil chopped fine
1/8 to 1/4 cup EVOO
sea salt to taste
1 huge bunch curly kale (stemmed and torn into bite-size pieces)

Place kale in a bowl or bag. Add all ingredients and massage into kale leaves real well. Let marinate for an hour or so. Place kale leaves into dehydrator for about 8-12 hours until crisp. These may be a bit oily, but very yummy. They go great with salads. Store in airtight container for a couple of days. Enjoy!

kale chips,chips,kale

Two-of-a-Kind Kale Salad

Kale is one of my obsessions! I love kale in salads, smoothies, juices, as chips, and by itself! This particular kale salad uses two types of kale. I usually use a red kale, and the regular curly kale. Or, you can use the dinosaur black kale with the curly kale – you choose!

The rest of the ingredients are simple. Add a bunch of chopped baby broccoli, sunflower sprouts, 1-2 handfuls of heirloom baby tomatoes, 1T hemp seed, 1 cucumber peeled and chopped into small pieces, 1 red bell pepper seeded and chopped into pieces, a handful of pine nuts, a drizzle or two of Bragg’s Amino Acids, a drizzle of EVOO, sea salt and garlic powder to taste.

Take your two kinds of kale and break or chop into bite-size pieces. Add to a bowl. Add the remaining ingredients and mix them all up real well. Let sit for a few so the kale(s) can absorb the flavorings. Give it one more toss and serve it up. Yum-yum!!!


The Big Kale Salad

5-6 large kale leaves stemmed and chopped into strips
1 red bell pepper chopped into chunks
2 small carrots sliced into small pieces
1 large cucumber peeled and chopped into small pieces
2 handfuls of mini heirloom tomatoes sliced
1-2 handfuls fresh micro herbs
1 T hemp seeds
1-2 handfuls pine nuts
1 T Bragg’s Amino Acids
mixed dried herbs
onion powder
garlic powder
sea salt
drizzle of AVC

Mix well and marinate. This is a very filling salad. You could add sliced avocado or mushrooms for an even meatier salad. Very good!


Sweet Red Kale Salad

5-6 thick red kale leaves stemmed and chopped into strips
2 red delicious apples cored and chopped into small pieces
1 cup chopped pecans
1/3 cup dates pitted and finely chopped
1/2 cup golden raisins
1T or more balsamic vinegar
drizzle EVOO
drizzle agave
sea salt
Mix well and let marinate. Serve up some sweet kale goodness!


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